To make each infusion, add the ingredients to the bottom of a jar and pour the bourbon over top. Seal the jar (just with a regular lid!) and set in a cool place (preferably somewhere dark) for 2 weeks. I often stick mine in the fridge, just in case – but as long as it’s sealed tightly and not opened often, it will be fine. After 2 weeks, taste the bourbon and adjust the flavor accordingly. You can remove the cinnamon sticks or add more vanilla. If you’d like more flavor, infuse for another week and taste! If it tastes good to you after 2 weeks, strain the bourbon a few times. Place in a tightly sealed jar.
For the vanilla chai flavor, if you’re infusing longer than a week or so, I’d use a loose chai tea and simply add it to the bourbon or open up the bag and add it to the bourbon.